From News from the Kitchen
This recipe was heavily inspired by this Cacao Pistachio Florentine & Mint Ice Cream Sandwich. This time the cacao part is much more ‘crackly’ and the whole thing is very reminiscent of the choc-ices I used to have when I was younger.
For the ice cream
- 1 1/2 cups cashews
- 1/3 cup agave
- 1 vanilla pod, insides scraped out
- 3 cups almond milk
- 3 tablespoons maca root powder
- 2 teaspoons lemon juice
- Pinch of salt
- Blend all ingredients in a high-speed blender until smooth.
- Pour into an ice cream maker. Alternatively, you can pour into a container and place in the freezer to set hard. Once it’s frozen, cut into chunks and run through a juicer with the blank homogenising plate on. This gets rid of any ice crystals that may have formed.
- When ice cream is soft enough to work with, shape it into a cylinder (a metal ring is great for this) and re-freeze.
For the cacao crackles
- 1/2 cup cacao butter
- 1/4 cup cacao powder
- 1/4 cup agave
- 3 tablespoons cacao nibs
- Blend all ingredients except the cacao nibs in a high-speed blender. Transfer to a bowl and stir in the cacao nibs.
- Use a spoon to drop small amounts of the mixture onto a nonstick surface, such as a Paraflexx sheet, to form circles only slightly bigger than the ice cream cylinders.
- Leave to set hard.
- Take the ice cream cylinders from the freezer and let them soften slightly for a few minutes. That way the next stage will work better.
- Sandwich each of the cylinders between 2 pieces of the cacao crackles. You may want to return them to the freezer at this point so the whole thing freezes together as one.